Yield
Makes 6 to 8 servings
Photo: Leo Gong; Styling: Karen Shinto

How to Make It

Step 1

Preheat the oven to 350°. Grease a 2-qt. baking dish.

Step 2

Put 1 3/4 cups corn kernels in bowl of a food processor. Pulse until mixture is puréed but still a bit chunky, about 5 pulses. Set aside.

Step 3

In a large bowl, whisk together eggs, half-and-half, and 1 tsp. salt. Add whole and puréed corn kernels, green chiles, 1/4 cup crackers, and 3 tbsp. melted butter. Stir to combine. Spoon mixture into prepared baking dish and scatter cheese over top.

Step 4

In a small bowl, mix together remaining 3/4 cup cracker crumbs and 1 tbsp. melted butter. Sprinkle over cheese.

Step 5

Bake pudding 45 to 50 minutes, or until puffed and golden brown. The edges should be a bit crusty and the center still a little jiggly. Serve hot.

Step 6

Note: Nutritional analysis is per serving.

Smoke & Spice; The Big Book of Outdoor Cooking & Entertaining

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